Education
BSc, University of Victoria, 1994
MSc, McGill University, 1998
PhD, McGill University, 2001
Biographical Sketch
Dana joined the John B. Pierce Laboratory in June, 2004. She received her MSc in Neuroscience in 1998 and her PhD in Clinical Psychology in 2001 from
McGill
University
. There she studied the neurophysiology of taste and flavor in humans, under the guidance of Marilyn Jones-Gotman. Dana has continued to study taste representation in humans, focusing on defining functional specialization in the gustatory network and understanding how top-down influences modulate cortical encoding of taste using fMRI, PET and psychophysics. Recently her interests have expanded to include understanding how individual factors, such as body mass index, smoking status, alcohol use, sensitivity to reward, and genetic make-up interact with sensory coding to influence food selection. Dana received the Ajinomoto Award for Research in Gustation in 2003, the Moskowitz Jacobs Award for Research Excellence in the Psychophysics of Taste and Smell in 2005, and the Firmenich Flavor and Fragrance Science Award in 2007 for her work on taste-odor integration. Currently, Dana serves on the Executive Committee for the Association of Chemoreception Sciences and on the Editorial Boards of Chemosensory Perception and the European Journal of Neuroscience. Her lab is funded by NIDA, NIDDK, and NIDCD. She is also honored to have been included as an expert muggle scientist in the book “The Science Behind Harry Potter” by Roger Highfield. In addition to tasting and feeding, Dr. Small enjoys juggling, playing guitar and spending time with her husband, David and son, Darwin.
|
